To continue to try to use as much of the food we buy as we can instead of throwing out our chicken carcass the other night I stuck it in the fridge. This morning I made a stock from it which we'll be able to use for soups in the coming months.
I went really basic so that I'll be able to add whatever flavors I'd like when I actually make the soup. Sometimes I've put carrots, onions, celery... in the stock but then if I keep them in the stock they end up a soft soggy mess, I like to have some texture and I don't want to throw the vegetables out so today I kept it simple.
Put chicken carcass in a pot and add water until it just covers carcass. Add five cloves of garlic, cut in half, add two tablespoons of sliced fresh ginger. Bring to a boil, turn the heat down, cover and simmer for an hour, checking occasionally. Pour stalk through a strainer to get the chicken bones and skin out. Let cool and put in containers and into the freezer.
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